Category Archives: Arabica Coffee


Because our coffee is freshly roasted!  You are able to smell and taste the difference from our competitors. No large scale operation , we roast coffee batch by batch . We don’t have coffee consumers , we have clients.

Reason for the name SLOTH COFFEE :

Sloths are extremely slow-moving tropical mammals found in the rainforest canopies of Central and South America, coincidentally, areas where the finest coffee is produced. Sloths are excellent swimmers and can do the breaststroke. To get to the rivers for a swim, sloths will drop themselves off of branches into the water.

Sloth Logo was my daughter’s creation.

Green Coffee Testing

Green Coffee Testing – SCAA protocol

Physical Analysis Standard Tests:

  • Visual color description
  • Moisture content
  • Water activity
  • Bean size distribution
  • Density
  • Defect count / grading

Sensorial Analysis: coffee is tested for:

  • Fragrance of dry grounds
  • Aroma of hot liquid
  • Acidity / body / balance
  • Flavor / aftertaste
  • Identify taints, faults and staleness




 Objective: Show the steps to achieve a GREAT CUP of COFFEE.

CUPPPING SESSION is organized and will provide a basic notion of cupping using the Specialty Coffee Association of America protocol as a guide line. This protocol (with some variations) is used for coffee buyers, from the origin countries to the coffee industry in general.  We will be talking about: fragrance, aroma, body, aftertaste, sweetness, etc. We will be cupping coffee from different countries.

 ROASTING CUPPING SESSION for the participant to taste the difference among the roasting levels.

c) Briefly talk about basic, but very important,  things to consider when brewing coffee. (water quality, coffeemaker cleanliness, temperature water, coffee).

d) Pictures in general

Roasting practicing  session : Traditional Roaster and a Popcorn Popper

a) I will be showing you the roasting stages, Light brown, Medium light, Medium, Dark Brown, Dark color. In this process you will hear the first crack, second crack.   We will be constantly checking the bean color as it roast vs time. When the roasting is finished, we dump in a tray and take it to be immediately cooled, otherwise the roast keeps going.

Requirement for participation:

Visit website and read information in general

Location: Clovis

Duration: Around 2 hours

Class size: maximum 3 people

Price : 40.00 each + (1 pouch roasted by you for free)